Pasta Riscossa
Pasta Riscossa Spaghettoni
What it is
Spaghettoni is a long, thick strand of pasta, a variation of spaghetti. It is made from durum wheat semolina and water, extruded through bronze dies. This process gives the pasta a rougher surface texture, which is ideal for holding sauces. The thicker diameter compared to regular spaghetti means it requires a slightly longer cooking time to achieve an al dente texture. It offers a satisfying chew and a robust presence in any dish.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from simple to complex. Its substantial size makes it a good choice for heartier preparations.
- With rich tomato sauces
- Tossed with seafood
- Served with hearty meat ragùs
- Coated in olive oil and garlic
To cook spaghettoni, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Cook according to package directions, typically around 10-12 minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss the drained spaghettoni with your chosen sauce, adding a little reserved pasta water if needed to create a smooth, cohesive coating. Serve immediately with your favorite toppings.
How it differs from similar foods
Compared to regular spaghetti, spaghettoni is noticeably thicker and has a rougher surface due to bronze extrusion. This difference affects its cooking time and its ability to cling to sauces, making it a more substantial pasta choice.
Who it is for
Home cooks who enjoy creating classic Italian-inspired meals will appreciate this pasta.
How to keep the rest
Store uncooked spaghettoni in a cool, dry place away from direct sunlight. Ensure the package is sealed to maintain freshness. Once opened, keep it in an airtight container to prevent moisture absorption and pest infestation.